Donnas Lemon Cake Recipes
PERFECT EVERY TIME LEMON DRIZZLE CAKE
A simple to make lemon drizzle cake that turns out perfectly every single time.
Provided by Amy Treasure
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat your oven to 180ºC/160ºC fan/gas 4
- Cream butter and sugar and add lemon zest and eggs, beating together well.
- Gently fold in the flour and the salt.
- Add milk and mix thoroughly.
- Spoon batter into your prepared tin and bake for around 45 minutes or until a skewer comes out clean.
- Next, make your syrup by putting the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved.
- As soon as the cake is out of the oven, skewer all over and pour over the syrup.
- Be patient! Leave the cake to completely cool before removing from tin.
- For the glaze, combine the lemon juice and icing sugar and drizzle liberally over the cake.
Nutrition Facts : Calories 334 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 11 grams fat, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 grams, Sodium 17 grams sodium, Sugar 42 grams sugar, UnsaturatedFat 0 grams unsaturated fat
DONNA'S POUND CAKE
A delicious, moist and easy cake that tastes like you spent lots of time making it!!
Provided by Donna Casteel
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Time 2h15m
Yield 14
Number Of Ingredients 6
Steps:
- Pre-heat oven to 325 degrees F (165 degrees C). Grease and flour a 9 or 10 inch tube cake pan.
- In a large bowl, combine cake mix and sugar. Make a well in the center, and pour in oil, sour cream, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake 40-45 minutes, or until cake when tested with a toothpick comes out clean. Cool in pan 15 minutes. Flip out and finish cooling on rack. Store in covered container.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 33.2 g, Cholesterol 61 mg, Fat 24.8 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 271.3 mg, Sugar 19.7 g
DONNA'S LEMON CAKE
A good friend of mine makes this cake and I just had to have the recipe. This is the best melt in your mouth lemon cake you've ever tasted. It's rich and very moist.
Provided by Vseward Chef-V
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Grease & Flour Bundt Pan.
- Dissolve lemon jello in the 3/4 water let it cool to room temperature.
- Mix cake mix lemon Jell-O, lemon extract, eggs & oil beat for 3 minutes.
- Bake for 35 to 40 minutes.
- Remove from oven let it cool for about 5 minutes and then remove from pan.
- punch holes all over cake and pour frosting over cake while it is still a little warm.
Nutrition Facts : Calories 441.5, Fat 20.4, SaturatedFat 3.3, Cholesterol 71.4, Sodium 344.1, Carbohydrate 61, Fiber 0.5, Sugar 44.9, Protein 4.6
BUNDT CAKE BY DONNA REED
I just had to share this! I found this in my mothers Old recipes. It was funny to read the article because she was explaining what a bundt cake pan was. Had to laugh back then cake mixes didn't have pudding in the mix like they do today. I hope you will enjoy! Brings back alot of memories. I use to LOVE to watch the Donna Reed...
Provided by Phyllis owens
Categories Cakes
Time 1h
Number Of Ingredients 5
Steps:
- 1. Beat all for 4 minutes on High Speed. Butter and flour the Bundt cake pan, even thou it is no stick, to insure a perfect mold, and bake at 325 degrees for 50 minutes.
- 2. Decorate with dripped icing or powered sugar or any kind of fruit.
DONNA'S INSIDE-OUT CAKE..AETN RECIPE - (2.7/5)
Provided by retired
Number Of Ingredients 5
Steps:
- Mix all ingredients well. Pour into a 9 x 13 baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. Good for camping
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- Preheat oven to 180ºC/160ºC fan-forced. Grease and line a deep 20cm (base measurement) round cake pan with baking paper. Using an electric mixer, beat butter and sugar in a bowl until pale and creamy. Add eggs, one by one, beating well after each addition. Sift flour over butter mixture. Add juice and milk; stir to combine.
- Spoon mixture into prepared pan; level surface. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand cake in pan for 5 minutes, then turnout onto a wire rack to cool completely.
- Meanwhile, to make lemon icing; sift icing sugar into a large bowl. Gradually add juice, stirring until smooth.
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- Preheat the oven to 350˚F (177˚C). Lightly grease a 9-inch round baking pan. Line the bottom with a parchment paper.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add sugar and beat on medium speed for 3 minutes. Scrape down the sides of the bowl. Beat in eggs, one at a time, scraping down the side of bowl as needed. Add sour cream, lemon zest and lemon juice, beat for 1 minute. Add flour mixture and beat on medium speed for 25 seconds. The mixture is thick. Use a spatula to fully incorporate the flour if needed.
- Transfer the batter into the prepared baking pan. Bake in the oven for 25 - 30 minutes, or until a toothpick inserted into the cake comes out with a few moist crumbs attached. Remove from oven and let the cake cool completely in the pan on a wire rack.
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Estimated Reading Time 3 mins
- Preheat oven to 375F (190C) and grease a 8-inch (top diameter) skillet or similar sized baking dish with high sides. Set on a baking sheet and set aside.
- In a medium bowl or the bowl of a stand mixer, cream the butter with the sugar and lemon zest until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. In a small bowl, beat the eggs lightly with a fork. Add to the creamed butter and sugar mixture and beat to combine.
LEMON LOAF CAKE (VEGAN/GF) | MINIMALIST BAKER RECIPES
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- To a large mixing bowl, add lemon zest, lemon juice, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
- Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little bit of dairy-free milk. If too thin, add a little more almond flour.
- Scoop the batter into the prepared loaf pan and spread it out evenly with a spatula. Transfer to the oven and bake for 35-40 minutes, or until the top is golden brown and an inserted toothpick comes out clean.
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